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Wednesday, December 10, 2014

String Bean Casserole #recipe from @DarylWoodGerber

I really enjoy holiday meals. There are all sorts of things I make that I don't fix throughout the rest of the year. This casserole is easy and so delicious. There never seems to be any left over. Now many recipes, in the quickie out of a can style, have lots of gluten in them, so I have to make it fresh. No canned items other than the mushroom soup in this one, which I find gluten-free. Amy's makes a terrific soup. So does Pacific. They're all natural. No wheat. I find them in a normal store, not some high-end store.

The most fun and the messiest part of this casserole is making the onions. Boy, does the house smell good, though! Have some paper towels ready on a plate to drain the onions before adding them to the top of the casserole and enjoy!

PS I made everything but the onions 2 days ahead. Beans keep as long as they aren't "overcooked" in the first place. I'll show you how I cook them below.

Drain onions, pouring off the
milk. Place the onions in bag; shake to coat. Remove onions from bag, shaking
off the excess (not much). Gently place half of the onions in the fry pan. Fry
2 to 4 minutes or until golden brown. (If you have a spatter screen/lid, put it
on now!!)

In 6-quart saucepan, add 1-2
inches of water and salt. Heat to boil. Trim the tips off beans. Add the beans
to the boiling water. Cook 2 minutes. Remove from heat and drain off water.
Rinse beans in cold water (add ice to make colder). Cool for 5-10 minutes.
Drain off water.

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How wonderful. I make a great mushroom soup, but it's nothing as thick as the one I get from Amy or Pacific, so I still use this. It's all natural ingredients, which makes me happy. :) If you care to share your son's recipe.... I'm all ears.